Its no secret how much we Americans love our sugary foods, and our flour is no
exception. When we overly refine our grain into flour, we gain an extended shelf
life, which we pay for with lost nutrients. That companies like Cargill and
Monsanto appear less concerned with our ever-expanding waistlines than they do
with their bottom lines shouldnt come as a surprise. Thanks to Big Ag and
over-processing, most of our flour has been reduced to a big snowy Pixy Stix in
a bag.
But Stone-Buhr, a small flour milling company in Seattle is hoping to change
this model. With David vs. Goliath ambitions, owner and CEO Josh Dorfs mission
is simple: to sell sustainably farmed flour from small family farmers, and to
deliver a superior product that will truly perform in your recipe. It makes
sense: Why spend all that money and time growing tasty organic food and raising
free-range eggs only to compromise the flavor by adding low-quality flour to
your recipe?
Dorf points out that while Stone-Buhr flour is not organic, the wheat they use
is all certified by Food Alliancethe oldest and largest third-party certifier
for sustainable agriculture. All the farmers in the program use a less
disruptive direct seed technique that doesnt require the topsoil to be
tilled. By farming in this manner they pass over the field much less than
conventional or organic farmersusing less fuel inputs than either, says Dorf.
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